The Schroeder paradox or how the state of water affects the moisture transfer through edible films
- Author
- HAMBLETON, A1 ; PERPINAN-SAIZ, N2 ; FABRA, M. J2 ; VOILLEY, A1 ; DEBEAUFORT, F1 3
[1] EMMA-EA 581, Université de Bourgogne, 1 Esplanade Erasme, 21000 Dijon, France
[2] Food Technology Department, Institute of Food Engineering for Development, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain
[3] IUT-Génie Biologique, 7 Boulevard Dr. Petitjean, B.P. 17867, 21078 Dijon, France - Conference name
- International Conference on Water in Food (6 ; Reims 2010)
- Source
Food chemistry. 2012, Vol 132, Num 4, pp 1671-1678, 8 p ; ref : 1/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Conference Paper
- Language
- English
- Author keyword
- Edible film Fat Iota-carrageenan Plasticization Sodium alginate Swelling Water state
- Keyword (fr)
- Alginate Carraghénane Eau Emballage comestible Film comestible Gonflement Matière grasse Plastification Sodium Transfert Additif alimentaire Conditionnement Gélifiant
- Keyword (en)
- Alginates Carrageenan Water Edible packaging Edible film Swelling Fat Plasticization Sodium Transfer Food additive Conditioning Gelling agent
- Keyword (es)
- Alginato Carragenano Agua Envase comestible Film comestible Inflamiento Materia grasa Plastificación Sodio Transferencia Aditivo alimentario Acondicionamiento Gelificante
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A02 Handling, storage, packaging, transport
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26107659
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2011.03.009 
https://dx.doi.org/10.1016/j.foodchem.2011.03.009
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